Method
Cream the mustard and creme fraiche together and add a little salt and pepper.
Mix in the lemon juice (don't worry, creme fraiche doesn't split).
Turn in the saffron so that flecks of red appear throughout the dip (save a few bits for garnish).
Place in serving dish, finish with remaining saffron and cover with clingfilm.
Put in the fridge for at least an hour (overnight is best).
Remove from fridge 30 minutes before serving.

We love this dip with sticks of raw carrot, raw cauliflower (yes people, we said raw, try it), toasted triangles of pitta bread or bread sticks.

The most effective thing about this seemingly simple dip is that, after leaving it in the fridge, it becomes marbled with a yellow stain from the saffron.

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About Me

Our main passions are cooking, art, design, fashion, innovation and reading.
We also love to garden as we both find it immensely therapeutic after a long day slaving in the kitchen or in front of the computer.